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notes
- Total Time: 30 mins (Prep: 10 min, Cook: 20 min)
- serves four hungry devils (with sauce leftover)
- we used smooth, natural peanut butter, but you swap in sun butter or another seed butter of choice if you're nut-free
- coconut amino acids are a savory, soy-free substitute for the traditional soy sauce
- enjoy over a bed of jasmine rice, or a starchy base of your choice
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A crash of textures and flavors, this seitan and satay sauce will set your tastebuds on fiiiiiiiire! Green garnishes add some freshness to a pantry-focused dish.
Pro-tip: get your pandemic partner to hold things for your while you take photos. Now you're a #ProfessionalDevil.
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ingredients
- 4 Bartleby's Crispy Seitan Cutlets
- 2 cloves of garlic, grated or finely minced
- 2 inches of fresh ginger, peeled and grated or finely minced
- 1 TB vegetable oil, or other neutral cooking oil
- 1 14 oz. can of coconut milk
- 1/2 C natural peanut butter (or seed butter)
- 2 TB coconut aminos
- 2 TB unseasoned rice vinegar
- 2 TB organic brown sugar
- 1 lime, juiced
- 2 tsp chili flakes (more or less to taste)
- 2 C cooked rice
optional garnishes
- chopped cilantro
- sliced green onions
- chili flakes
- lime wedges
tools
- oven and stovetop
- baking sheet
- medium pot
- knife for chopping, box grater or microplane for grating, spoon and whisk for stirring
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Okay, you KNOW garlic and ginger smell great, but then you put them in a pot together and HOLY HELL. Amazing.
And then you add MORE things that smell great and suddenly you're drooling uncontrollably.
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directions
- Preheat your oven to 350°. Gather and prep all your ingredients!
- When the oven has reached temperature, place seitan cutlets on an ungreased baking sheet on the center rack. Bake cutlets 10-17 minutes, flipping about halfway through. Cutlets should be heated through to the center, and the hand-battered coating should start to sizzle and crisp up.
- Meanwhile, warm vegetable oil over medium heat. Add garlic and ginger and stir for 2-3 minutes until soft and wicked fragrant.
- Add peanut butter (or seed butter) and coconut milk, and whisk together like a wild devil until smooth.
- Add the remaining ingredients (coconut aminos, rice vinegar, brown sugar, lime juice, and chili flakes). Lower heat, and let cook for about 10 minutes, stirring occasionally. Taste, and adjust the acid, sugar, or heat levels as you like. Season to taste.
- Remove crispy cutlets from the oven and slice into strips. Arrange slices on a plate over 1/2 C of cooked rice. Pour a hell of a lot of that finished satay sauce on top, and add any optional garnishes. Serve, and stuff yer face.
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